Directions

In medium bowl, stir together all marinade ingredients; pour over ribs in heavy, resealable plastic bag. Seal bag and refrigerate for 4-6 hours.

Turn the ribs two or three times while marinating. Prepare an indirect medium fire in grill, with a drip pan in the center. For a gas grill heat grill to medium and turn off any burners directly below where the food will go. With the lid closed, the indirect heat method serves as an oven, circulating heat evenly throughout.

Remove ribs from marinade (discarding marinade), place in rib rack and place on grill over drip pan, away from the heat. Cover grill and grill for 1 1/2 hours, until rib meat is very tender. Transfer the ribs to a cutting board, cut into serving portions.

Recipe courtesy of the National Pork Board

Nutrition Facts

Calories 246

Calories from Fat 127 (52%)

(22%)Total Fat 14g

(18%)Saturated Fat 4g

Polyunsaturated Fat 2g

Monounsaturated Fat 7g

(24%)Cholesterol 73mg

(20%)Sodium 472mg

(15%)Potassium 508mg

Total Carbohydrate 6g

(4%)Dietary Fiber 1g

Sugars 3g

Sugar Alcohols 0g

(46%)Protein 23g

* Percent Daily Values are based on a 2,000 calorie diet.

Nutrition facts are calculated by a food expert using nutritional values provided by the USDA for common products used as recipe ingredients. Actual nutritional values may differ depending on the amounts or products used and can be affected by cooking methods.

The information presented here is for informational purposes only and was created by a team of US–registered dietitians and food experts. Consult your doctor, practitioner, and/or pharmacist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires June 2017.